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I love it when the weather turns cool and it's kind of rainy or there's a chill in the air, because that means I get to make soup! Soup is one of my favorite foods! One of the soups I make every week, all through the winter, is my sweet and sour cabbage soup. Everyone loves it. When someone does me a favor I always repay them with a quart of cabbage soup. My mom calls me once a week and asks if I've made cabbage soup yet. When my grandkids come over they beg me to make cabbage soup! It's delicious, it's hearty, it's very filling and it's low carb.

Here's how I make it.

First fry one pound of bacon til crisp. In my opinion there is never too much bacon.

Then remove from the pan and keep fat. Then brown 1 1/2 lbs of ground turkey in the bacon fat. Salt, Pepper and Garlic Powder (I like lots) to taste.

While that's browning, in another pot ( I use a 9 quart Le Creuset Dutch Oven) add about 2 tablespoons of the bacon fat and one diced onion. Red or white, doesn't matter. One stalk of celery diced and 2 cloves of garlic minced through the garlic press.

While that's starting to sautee, cut your cabbage. Cut it in half and remove the core, slice it then turn it and slice again. Now you should have chunks. I also add 5-6 carrots, Salt, Pepper and Garlic Powder. Add that to the pot and stir.

Put on the lid and "sweat" the vegetables until they reduce down to about half their size. Stirring every 5 minutes or so. Cabbage has a lot of water, this helps cook it out so your soup has more flavor.